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首页> 外文期刊>Cereal Chemistry >Effects of different hydrocolloids on physicochemical properties of high‐moisture fermented rice cake during storage
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Effects of different hydrocolloids on physicochemical properties of high‐moisture fermented rice cake during storage

机译：不同水胶体对储存期间高水分发酵米饼物理化学性质的影响

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Background and objectives In order to improve the quality of high‐moisture fermented rice cake (FRC) and analyze its staling mechanism, the texture, amylopectin retrogradation, water status and microstructure of FRCs with carrageenan (CA), locust bean gum (LBG), arabic gum (AG), xanthan gum (XT), and hydroxypropylmethylcellulose (HPMC) during 4?days of storage at 25°C were analyzed. Findings The addition of 0.2% AG and 0.2% HPMC increased the softness of FRCs during storage. The specific gravity and pH values of rice batters were not affected by hydrocolloid, but their apparent viscosities were higher than that of the control. LBG and CA led greater effects on specific volume than AG, XT, and HPMC. AG and HPMC decreased the firming rate of the FRC crumb, retarded the amylopectin retrogradation, and effectively inhibited the increase of bound water in FRC for 4?days of storage. Conclusions The selection of hydrocolloids as ingredients that can improve the physical properties of FRC. Additionally, high water‐binding strength and water content could decrease significantly the firming rate of FRC during storage. Significance and novelty Arabic gum was the most effective in reducing the amount of bound water in the FRC. The reduction in firming rate of FRC was mainly due to the decrease in bound water.
机译：背景和目标是为了提高高水分发酵米饼（FRC）的质量，分析其静止机制，纹理，支链淀粉循环，水位和FRC的微观结构，与角叉菜胶（CA），蝗虫豆胶（LBG），分析了阿拉伯胶（Ag），黄原胶（XT）和羟丙基甲基纤维素（HPMC）在4？天在25℃下储存。 结果添加0.2％Ag和0.2％HPMC在储存期间增加了FRC的柔软度。水稻击球运动员的比重和pH值不受水胶体的影响，但它们的表观粘度高于对照。 LBG和CA对特定体积的影响大于AG，XT和HPMC。 AG和HPMC降低了FRC碎屑的紧致率，延迟了淀粉蛋白逆转，并有效地抑制FRC中结合水的增加4？天数的储存。 结论选择水胶体作为可改善Frc物理性质的成分。另外，高水结合强度和水含量可显着降低储存期间FRC的紧致速率。 意义和新颖的阿拉伯口香糖最有效地减少FRC中的结合水量。 FRC的紧致率的降低主要是由于结束水的减少。

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